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Seed To Cup Workshop Last April 2013

by the Klatch Team

Our last Seed To Cup Workshop was a blast! Starting the day with some delicious coffees from various parts of the world is the best thing to wake up to on an early Saturday morning. The Klatch team came in full force as we all greeted everyone with an optimistic smile. We started the event with our Seed to Cup presentation which was hosted by our Coffee Guru, Todd Goldsworthy. The presentation talked about the basic origins of coffee from variation of crops, type of process to basic brewing methods.

After getting everyone educated and warmed up for the main event, Todd directed the guests to our production manager, Shane Soper. Shane explained the process of roasting and the production process they deal with everyday. Everyone had great questions about variations of light to dark roasting to the process of trial and error. One of the most popular question was, “Why are most beans at convenient stores oily”? Shane had to put on his “nerdy-professor demeanor” and explain that “Beans get oily when they have been roasted beyond the point where the cell walls rupture and the oils stored inside the cell wall vacuoles are released. This stage, while roasting, is roughly marked by a crackling noise called the 2nd crack (the first crack happens at a lower temperature when the water turns to steam).” Everyone then nodded their heads (thinking this guy’s a dork). But at least everyone got a technical explanation that might come in handy in the future (like impressing your date).

As we transition on to the main event, the Klatch team prepared three “klatch-tastic” crops. The first featured coffee is the Sidamo Adem Chilcho from Ethiopia. This coffee features a complex fusion of citrus, berry and floral notes along with hints of subtle spices in aroma. The flavors become defined in the cup as raspberry, blueberry with hints of dark chocolate, providing a bright acidity within a creamy and juicy body. This coffee is not produced by a single farm or cooperative, but by groups of indigenous farmers in the area. The group include Schilcho, Babe, Shebe. By growing coffee, local families' lives have been improved, as coffee is one of Ethiopia's largest exports. The second featured coffee is the Adeprofoca Maragogype from Nicaragua. This extra large bean (also known as "the elephant bean") from Nicaragua offers a prolific fusion of maple, nut tones, honey and chocolate brownie combined with dried apricot in aroma and cup. This coffee varietal is a mutation of Typica coffee (In a good way). The Maragogype coffee plant is large and is taller than either Bourbon or Typica. Production is low, but the seeds are very large. Maragogype adapts best between 2,000-2,500 feet. The cup characteristics are highly appreciated in certain coffee markets. Last but not the least, the Volkopi Peaberry from Sumatra is considered a higher quality crop with a sweet and bright taste. Our new peaberry comes from the growing region of Lintong in Northern Sumatra near the shores of Lake Toba. A hybrid coffee method used in parts of Indonesia called, Wet-Hulled process (especially in Sumatra) is one of the factors that gives this peaberry its distinct flavor profile. It results in a dark, opal-green coffee with little silverskin clinging to it, and a particular low-acid, earthy, heavy body. In this method, the farmer picks ripe coffee cherry, pulps off the skin and either dries it immediately for one day, or lets it sit overnight in a bucket (with or without water) before drying the next day.

With all the delicate, detailed explanation for each crop, we can tell that everyone’s mouth just started to water (exaggerated, but you get the idea). One by one the group ventured off to analyze each crop with an open minded approach to its prolific taste profile and origin. We then discussed what flavors they can find in each cup and which one they favored the most. From all the opinions we gathered, the most popular one was the Ethiopian Chilcho because of its bright and fruity aftertaste that made everyone ask for more.
The hours went by so fast and with one glance at the clock our workshop was done. Despite this, everyone still stayed for awhile to ask more questions and chat with the Klatch team. We were so pleased with how our guests responded to this workshop that started planning the next event.
As the crowd slowly diminishes, the Klatch team quietly made a nice comradery huddle to end the event lead by Heather and Holly Perry.

Thanks to everyone that came to our Seed To Cup Workshop! We’ll keep you posted for new workshops coming soon.

Thank you for taking the time to check out our blog. Stay tuned for more updates on new coffees and new things to "klatch about".
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Seed To Cup Workshop Last April 2013
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